Apple Cider Donut Cake Recipe

Let me tell you about a cake that truly feels like autumn wrapped in a cozy blanket—my Apple Cider Donut Cake Recipe. If you love the flavor of those classic fall apple cider donuts but want something easier to slice and share at home, this recipe is your new best friend. It’s got all the cozy spices, a moist crumb, and that gorgeous cider tang that makes every bite so comforting. Stick with me, and I’ll walk you through everything so your cake turns out absolutely perfect.

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Ingredients You’ll Need

Each ingredient in this Apple Cider Donut Cake Recipe works together to bring out that warm, spicy flavor without overwhelming the palate. You’ll want to pick good-quality apple cider—unfiltered if possible—for that fresh-pressed apple taste that makes a difference.

• All-purpose flour: The base of your cake, providing the right structure for a tender crumb.
• Baking powder: Helps the cake rise gently so it’s fluffy yet dense enough to feel like a donut.
• Ground cinnamon: A classic spice that brings warmth and sweetness.
• Ground nutmeg: Adds a subtle earthiness that deepens flavor without overpowering.
• Salt: Balances sweetness and enhances all the spices.
• Apple cider: The star ingredient, giving that authentic juicy apple note and keeping the cake moist.
• Granulated sugar (or brown sugar): I love using brown sugar for an extra molasses-y touch, but granulated works perfectly fine too.
• Large eggs: Bind everything together and add richness.
• Unsalted butter: Melted for easy mixing and a rich, creamy texture.

Variations

I love how versatile this Apple Cider Donut Cake Recipe can be. Over the years, I’ve tweaked it to match different tastes and occasions, and the result is always delightful. Feel free to experiment and make it your own.

• Brown Butter Upgrade: Try browning the butter before adding—it adds a delicious nutty depth that my family raves about every time.
• Gluten-Free Version: Substitute with a 1-to-1 gluten-free baking flour blend, and add a pinch more baking powder for a lighter texture.
• Glaze Toppings: Drizzle some cinnamon glaze or dust with powdered sugar for that classic cider donut look and taste.
• Add-ins: Fold in chopped nuts or diced apples for extra texture and bursts of flavor I’ve found very satisfying.

How to Make Apple Cider Donut Cake Recipe

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F (175°C). I like to grease my bundt pan generously with butter and a light dusting of flour to make sure the cake slips out effortlessly. If you don’t have a bundt pan, a standard 9-inch cake pan works just as well—just grease it thoroughly.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your flour, baking powder, cinnamon, nutmeg, and salt. I learned early on that whisking these helps distribute the spices evenly so you don’t get any funny clumps of cinnamon in a single bite. That’s a little trick to get consistent flavor throughout.

Step 3: Whisk Sugar and Eggs

In another bowl, beat your sugar and eggs until the mixture is fluffy and pale—it usually takes about 3 minutes if you’re using a hand mixer. This step is key because it incorporates air that helps lighten your cake’s texture.

Step 4: Add Apple Cider and Butter

Next, mix in the apple cider and melted butter into your egg and sugar mixture. The warm butter (not hot!) blends right in, and you’ll notice the batter smells like fall magic already. Use unfiltered cider if you can find it—it really makes the flavor pop.

Step 5: Combine Wet and Dry Ingredients

Pour the dry ingredients into the wet. Gently fold using a spatula until just combined—this will keep your cake tender. Overmixing is a common mistake I made early on, and it results in a tough cake, so take it slow here.

Step 6: Bake and Cool

Pour the batter into your prepared pan and smooth the top gently. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. When it’s done, let the cake cool in the pan for about 10 minutes to set, then carefully turn it out onto a cooling rack to cool completely before glazing or serving.

How to Serve Apple Cider Donut Cake Recipe

Garnishes

I personally love to dust the cooled cake with powdered sugar or drizzle a simple cinnamon glaze on top—that sweet, slightly spiced drizzle makes it look pretty and tastes amazing. Sometimes I sprinkle with crushed toasted pecans for a little crunch, which my family absolutely adores.

Side Dishes

Pair this Apple Cider Donut Cake Recipe with a warm cup of coffee or chai tea. For brunch, I’ve served it alongside scrambled eggs and fresh fruit—it’s like bringing a touch of fall to the table no matter the season.

Creative Ways to Present

For special occasions, I’ve turned this recipe into individual mini cakes by baking in a muffin tin and topping each with a cinnamon-sugar sprinkle. It’s such a fun way to serve guests and makes the perfect grab-and-go treat for a fall party.

Make Ahead and Storage

Storing Leftovers

I keep leftover Apple Cider Donut Cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. It stays moist and flavorful, though honestly it rarely lasts that long in my house!

Freezing

This cake freezes wonderfully. I slice it first and separate pieces with parchment paper before wrapping them securely in foil and placing in a freezer bag. When you’re ready, thaw slices overnight in the fridge or at room temp.

Reheating

To bring your leftover slices back to life, I pop them in the microwave for about 15 seconds or warm them briefly in a low oven. That helps refresh the softness without drying it out.

FAQs

Final Thoughts

This Apple Cider Donut Cake Recipe holds a special place in my heart—it’s the kind of recipe that makes your kitchen smell like fall and welcomes everyone to gather around for a warm slice. I love how straightforward it is, yet so full of comforting flavor. Trust me, once you try it, you’ll keep coming back to this one year after year. So grab that apple cider, fire up your oven, and let’s make some magic happen together.

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